STATEN ISLAND, N.Y. -- A home cook looking to pull off a holiday weekend brunch can take a few cues from chefs around Staten Island.

“At brunch, you can have pasta or pancakes,” said Pasticceria Bruno’s Peter Eljastimi. The general manager recently helped redesign the Saturday and Sunday brunch menu at the bakery/bistro’s Dongan Hills location.

Working with executive chef Rick Laakkonen, Eljastimi combined the best of breakfast foods with late afternoon fare. The latter includes hearty items like an Italian tuna melt with robiola cheese on ciabatta bread and shaved Parmigiana over grilled skirt steak with arugula and sauteed mushrooms.

Yet, classic breakfast fare — eggs in various styles — anchors the menu. Pasticerria Bruno makes a fritatta —a spinach, artichoke and feta cheese version — served with frisee salad. And, there is eggs Benedict, assembled with some twists.

“We do Benedict over challah bread with smoked salmon, over sauteed spinach, or with Canadian bacon on an English muffin,” said Eljastimi.

Early this winter, the restaurant will introduce a new menu to patrons. Eljastimi says diners should look for pancakes that will incorporate lemon and ricotta cheese. Scrambled eggs will be enveloped in an unctuous, buttery jacket of puff pastry. 

“Work in some leftover vegetables from the holiday table — green beans, mushrooms, Brussels sprouts, onions — all done into a panned frittata,” she says. “Top it all with cheese tray remnants.” Then, brown the omelette under the broiler.

“Turkey and sweet potatoes (or any potato) can be turned into hash,” says Lombardi. “Serve it as is. Or if you have time, cap it with a poached egg,” he suggests. “The potatoes can also be made into crisp patties or small portions finished with a fried egg.”

For a meat, Lieberman says, “There are always bits of leftover turkey.”

Turn scraps of vegetables, turkey and stuffing into a pot pie. Instead of fussing with a pastry puff crust, top your filling by stretching out the dough of a drop biscuit. Or place leftover cornbread crumbles over the top.

Fruit platters can be transformed into great fruit salads. You can also cut pastries and leftover desserts into smaller bites. These can be served simultaneously with the rest of the meal. Julian Gaxholli of Beso, Bayou and Blue Restaurants on the North Shore says a sangria adds a nice touch to brunch. He offers a recipe from Blue bartender Charlene Arroyo. 

BLUE RESTAURANT'S SAKE SANGRIA

(Makes 1 drink)

1 ounce sake

1 ½ ounces red wine

1 ounce fruit punch

½ ounce apple pucker

½ ounce peach Schnapps

Splash of ginger ale

Pour all the ingredients, except the ginger ale, into a shaker. Shake and pour over ice packed into a glass, preferably a hurricane glass. Finish with a splash of ginger ale. 